Tag: tamari

Hoisin sauce (with peanuts)

Sauce in jarHome made Hoisin sauce takes about 10 minutes to prepare and you don’t need to cook it. Chop some vegetables ready for steaming (broccoli, potatoes, zucchini perhaps), then make the sauce while they’re cooking.

This sauce is great if you’re on a diet. Steam your vegetables and add a little bit of sauce – maybe one or two teaspoons at the end – to give them a great flavour.

Add a boiled egg. It also pairs nicely with the sauce and veg.

Ingredients

Makes about 200g.

  • 3 heaped tbsp crunchy peanut butter
  • 1 tsp chilli flakes
  • 3 tbsp tamari
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 tbsp black strap molasses
  • 1/2 lemon, juiced
  • 1/4 cup boiling water
  • small clove of garlic, minced
  • 2 tbsp whole egg mayonnaise
  • 1/4 cup cream
  • 3 tbsp tamari or soy sauce
  • 1 tsp white miso

How to

    1. Put all ingredient into a large, wide bowl and whisk to combine. Adjust seasoning to taste (add more sweet or salty most likely, or more water if it’s too intense).

Sauce on steamed vegetables

  1. Steam your vegetables, cut up a boiled egg and plate up.
  2. Add a couple of teaspoons on the sauce on top and around the dish.

Sauce on steamed vegetablesSauce in jar

Mushroom sauce with alphabet soup pasta

I loServed up with cat in backgroundve mushrooms, and over the years I have bucked the trend that tells you to saute them with loads of room in a near-empty pan. Instead, I crowd the pan, cook them for ages, and add a little sugar – as I once saw Nick Nairn do – and then season them up and create a sauce. Every time I have delicious mushrooms.

Make this vegan by using vegan mayonnaise, adding extra pasta water and omitting the cream.

For the pasta, you can mix in alphabet pasta like I’ve done here or add homemade noodles or gnocchi.

If you don’t prefer pasta, the sauce pairs well with mashed potato and a little grated cucumber to respond to the saltiness. Add steamed brussels sprouts and beans at the end to extend the offering. Not much is off limits.

Ingredients

  • 500–700 g fresh mushrooms, sliced thinly. I like button mushrooms with a mix of whatever’s on special – shimeji, enoki, oyster, king brown – whatever you have or like, toss it in
  • 2 tbsp olive oil
  • fresh or dried rosemary to taste – I use about a tsp of dried or a tbsp fresh
  • salt and pepper to taste
  • 1 tsp sugar
  • 1/4 cup pasta water
  • 2 tbsp whole egg mayonnaise
  • 1/4 cup cream
  • 3 tbsp tamari or soy sauce
  • 1/2 lemon, juiced
  • 300 g cooked pasta
  • a few generous handfuls of washed spinach leaves

How to

  1. Cook the alphabet pasta (or any pasta) in loads of salty water. Keep 1/4 cup pasta water aside, and then drain the pasta.
  2. Put a large pan on a high heat. Add oil, salt, pepper, rosemary and sliced mushrooms. Sprinkle sugar over the top.
    Sweat mushrooms first step
  3. Let the mushrooms cook on high for around 10–12 minutes, tossing every minute or so. If they are too wet, don’t worry, the water evaporates if you have the courage to continue.
    Keep sweating mushrooms until they colour light brown
  4. When the mushrooms begin to colour, resist the urge to create the sauce right away – give it just that little bit longer and you’ll be rewarded with flavour. Turn the heat to low.
  5. Add tamari, pasta water, mayonnaise, cream and lemon juice, and stir through. Taste and adjust, adding a bit of sugar, lemon juice or tamari if the balance isn’t quite right.
  6. Put alphabet pasta on top of your mushroom sauce in the pan, and then top that with a few handfuls of washed baby spinach. Stir to combine.
  7. Serve it up and eat heartily. Remember to include your favourite drink and pal. Enjoy!
    Serve it up with cat in background Serve up with glass of wine in foreground and cat in background